Results 111 to 120 of about 483 (130)

Effect of Chitosan, <i>Aloe vera</i> Gel and Coconut Oil Edible Coatings on Postharvest Quality and Shelf Life of Strawberry (<i>Fragaria × ananassa Duch</i>) Under Ambient Storage. [PDF]

Food Sci Nutr
Karim GMT, Nahar M, Sultana S, Biswas M.
europepmc   +1 more source

Recent Updates on the Management of Split-thickness Skin Graft Donor Sites. [PDF]

Plast Reconstr Surg Glob Open
Markel JE, Franke JD, Woodberry KM, Fahrenkopf MP.   +3 more
europepmc   +1 more source

Investigating the Ultrasonication-Induced Changes in the Physicochemical, Phytochemical, Microbial, and Sensory Properties of Cantaloupe-Sugarcane Blend Juice. [PDF]

Food Sci Nutr
Rehman A, Nadeem M, Nadeem M, Murtaza MA, Hussain S, Firdous N, Arshad R, Hussain A, Elkhedir AE, Elkhedir AE.   +9 more
europepmc   +1 more source

Breakthroughs and Opportunities of Biopolymer Coatings: A Bibliometric Analysis on Their Future Prospects for the Sustainable Food Packaging Industry. [PDF]

ScientificWorldJournal
Elmatsani HM, Setianto WB, Nasruddin N, Yohanes H, Wahyuni NS, Rudiyono R, Astuti P, Susetyo EB, Djafar MJ, Astuti A, Arianto A, Lanjar L.   +11 more
europepmc   +1 more source

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Fruit development and ripening in Barbados cherry, Malpighia emarginata DC.

Scientia Horticulturae, 2002
Abstract Barbados cherry fruit shows a biphasic pattern of growth whether monitored on a diameter or weight basis. Each growth phase was of about 2 weeks duration with weight gains of equal magnitude but with most of the size increase occurring in the first phase. Pyrene growth paralleled that of the whole fruit.
C.M. Sean Carrington, R.A. Gerard King
exaly   +2 more sources

Purification and kinetic characterization of polyphenol oxidase from Barbados cherry (Malpighia glabra L.)

Food Chemistry, 2008
Polyphenol oxidase (PPO) of Barbados cherry was extracted and purified through ammonium sulfate precipitation, gel filtration, and affinity chromatography. The purification factor for PPO was 60% with 8.3% yield. The enzyme was characterized for thermal stability, pH and kinetic parameters.
V B Anil, Kumar, T C Kishor, Mohan, K, Murugan   +2 more
exaly   +3 more sources

APPLYING OF NEURAL NETWORK ON THE WINE SENSORIAL ANALYSIS FROM BARBADOS CHERRY

Journal of Food Process Engineering, 2010
ABSTRACT This paper presents an approach of artificial neural networks to predict the sensorial qualities of wines. A Kohonen network has been used as a software tool in order to increase the human skills in this kind of application. An initial prototype was implemented using the artificial neural networks technology, together with the Visual Basic ...
Elias Tambourgi, JOSÉ Carlos Curvelo Santana, Roberto Rodrigues De Souza   +2 more
exaly   +2 more sources

Acerola (Barbados Cherry)

2011
exaly   +3 more sources

First report of fruit rot caused by <i>Gilbertella persicaria</i> on Barbados cherry (<i>Malpighia glabra</i> L.) in Japan

Nihon Shokubutsu Byori Gakkaiho = Annals of the Phytopathological Society of Japan, 2020
T. TAKUSHI, M. YAMASHIRO, S. KAWANO, M. MATSUMURA   +3 more
exaly   +2 more sources

THE BARBADOS CHERRY

2011
exaly   +2 more sources